Q: Just out of curiosity: Do you think I can substitute a pound of fish for the chicken in the “Curried Anything” recipe? (“Back in the kitchen,” Chicago Tribune, Feb. 15, 2012). I’m concerned about ...

The tail end of winter is tough for cooking. Lingering cold demands comfort food, but we’re feeling bogged down after all those bowls of chili and mac and cheese. A perfect compromise: this spicy fish ...

This versatile dish, courtesy of Capt. Andy Ford, combines a punchy coconut-curry sauce with fragrant saffron rice and steamed vegetables. This recipe pairs perfectly with Tito’s Handmade Vodka Pocket ...

First, marinate the fish with some haldi and salt and fry it in mustard oil. Then, make a paste with tomatoes, mustard seeds, jeera, methi, red chilli and more, and add the paste to the kadhai and ...

Forget what you know about Indian fare and try these fresh takes on vindaloo, fish curry, dal makhani, and more.

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. We used red ...

For instant gratification as meal times near, look no further than fish. Even if you shrink from eating raw fish, seafood often benefits from fast, light cooking. So it’s a terrific deal for the cook ...

Sheatfish, a type of wild catfish found in the Mekong River, is traditionally used in this curry — one of several traditional recipes preserved in “Traditional Recipes of Laos,” a cookbook containing ...

Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator. In a blender, combine the ...

A RESTAURANT has ­combined Britain’s two favourite meals — to make curried fish and chips. The Bengali-inspired dish features cod coated in a secret spicy batter which turns it bright green, plus ...